Cucumber salad with yoghurt and lemon


(For 4 - 6 portions)

  • 3 punnets BroccoCress
  • 2 medium cucumbers
  • 200gr plain yoghurt
  • lemon juice from 1 lemon
  • lemon zest from the same lemon
  • 1 tbsp olive oil
  • 2 pinch fine sea salt
  • 1 pinch cracked black pepper


  • Peel and cut the cucumber into sliced parts. 
  • Using a little wisk, emulse the olive oil, salt and lemon juice. 
  • Mix the yogurt dressing into the cucumber OR keep it to serve next to it. 
  • Serve with the lemon zest and the freshly cut BroccoCress. 

Recipe: Franck Pontais

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